Nicholas Livingston

9.4

Heidi Schrock 2014 Rosé Biscaya, Burgenland | 12% | From the warm continental (what they call Pannonian) climate of Neusiedlersee-Huggeland in Burgenland –Austria’s eastern most wine region pressed against the Hungarian frontier, this vintage seems to have dropped the St Laurent of previous vintages and is made of 40% Merlot, 30% Cabernet Sauvignon and 30% Pinot Noir although Heidi admits to using eight varieties in all –each in supporting roles. It’s a beautiful rosy red with a fragrant headful of umeboshi pickled plums of Japan for their tension of salty tart fruit and their fragrant shiso perilla leaf lift, but other fruit wafts up bright and fresh. Red currants and white cherries all carry over as well onto the palate –a scrumptious sip of tang and texture, brine and savor –for which it bears that saltwater taffy charm that I love about this rosé –in a watering-at-the-corners-of-the-mouth sort of way. It’s appealing in a way I’d never known before it –like feelings of fervor among inchoate lovers before which everything seemed so certain and after which the world seemed wide. Prepare yourself for a first kiss where red fruit orchards meet the sea. Food? Who needs food? …if I were to dream up a dish for this specifically it might involve a crispy rendered duck breast with a compote of those gamey black currants but you name it: pork chops, schnitzel, tempura, or citrus poached fish of the herring family.
Wine review by Nicholas Livingston, July 20th, 2015 (Fruit) — 11 years ago

Jon Engelskirger

10

Crazy juice last eve at Saltwater in Inverness. Only question - how many oysters is enough? — 12 years ago

Evelyn Noonan

8.9

Pleasantly surprised that I like this as much as I did when I tasted it at the vineyard last year. Not usually a big cab franc fan but this one works. — 11 years ago

Virgilio Ryan

Region Manager East, CRU Selections Terlato Wines International

9.2

Virgilio had this 11 years ago

Troy Kinser

9.4

Tarragon saltwater taffy. BOOM! — 11 years ago

Serg Mo

9.0

Tastes like funky saltwater — 12 years ago

Nicholas Livingston

9.4

Mmm...camphor at its floral heights, cherry saltwater taffy, fine relaxed tannins five years down the line. Engaging and approachable even now. — 11 years ago

Elizabeth Griswold

8.9

Crisp, saline, can really taste the Viognier. Good salinity, was expecting more lush, but loving the saltwater core of this. — 11 years ago

Luke Thompson

9.1

Definitely fun. A lot going on. The guy who sold it to me said: "tart, minerals, saltwater". Right on! The back sides of my tongue were buggin' out. Gleek-ing material. Like a good aged, crystalline cheese. Nice! — 12 years ago

Martin Tønnevold

9.3

Oldest Barolo, 1941 giacomo conterno, still alive, the Nebbiolo notes are present, saltwater and nuts (Madeira) — 12 years ago